whipped cream

‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!

http://blog.bernideens.com/2016/02/special-features-from-bttcg-blog-party_20.html

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee starts with a yellow cake mix to which melted butter, milk, eggs, butter brickle baking bits and vanilla are added. After baking, the two layers are cut in half to form four, and each layer is frosted with whipped cream and sprinkled with crushed milk chocolate toffee. Yummy!!!

I love the idea that such a delicious – and rather impressive looking dessert – starts with a ‘jazzed up’ cake mix!!

Ingredients

CAKE

1 box yellow cake mix ++ I used Betty Crocker
1 cup WHOLE milk ++ You can use 1% or 2%, the cake just won’t be as rich.
1 stick (1/2 cup) melted butter ++ Butter replaces the oil in the recipe.
3 eggs
1/2 tsp. vanilla and 1/2 tsp. almond extract
1/2 cup butter brickle baking bits ++ I used to ‘Heath’ toffee baking bits

WHIPPED CREAM FROSTING

2 cups COLD whipping cream (1 pint)
1/3 – 1/2 cup confectionery (icing) sugar ++ I used 1/2 cup conf. sugar but think I will use 1/3 cup next time. It all depends how sweet you like your whipped cream.
1-4 – 1/2 tsp. vanilla and 1/4 – 1/2 tsp. almond extract. ++ Start out with 1/4 tsp. vanilla extract and 1/4 tsp. almond extract, then if you wish, add a bit more. It’s all a matter of personal taste.
about 2 cups crushed milk chocolate covered toffee candy – such as SKOR or HEATH bars – about 4 – 5 candy bars. ++ I used 5.

Method

2 (9″) greased and floured (nonstick) round cake pans Bake at 350F for 25 – 30 mins.

Place 1 box yellow cake mix, 1 cup WHOLE milk, 1 stick (1/2 cup) melted butter, 3 eggs and 1/2 tsp. vanilla and 1/2 tsp. almond extract in a medium bowl. Blend the ingredients first, then beat at medium speed for 2 minutes. Stir in butter brickle bits.

Divide batter equally between two greased and floured 9″ round pans. Smooth tops with a spatula. Bake for 25 – 30 minutes. Allow pans to cool for 10 minutes on a cake rack before removing and allow layers to cool throughly before frosting with whipped cream.

PREPARING WHIPPED CREAM

With mixer set at medium speed, beat 2 cups whipping cream and 1/2 cup confectionery (icing) sugar until thickened. Add 1/2 tsp. vanilla and 1/2 tsp. almond extract and continue beating until cream is thick enough to hold its shape. ++ When you pull the beaters out, the cream should stand in stiff peaks

PUTTING CAKE TOGETHER

Here’s a trick I learned when I took a cake decorating course A LONG TIME AGO – place a blob of whipped cream in the middle of your serving platter. Place the first layer on top of the cream. The whipped cream (or, in other cases, frosting, helps keep the cake from sliding.

You’ll be frosting 4 layers, so imagine that you’d divided the whipped cream into quarters so you’ll have enough for the whole cake. You’ll also be sprinkling on 1/4 of the crushed toffee candy for each of the 4 layers.

Spread a layer of whipped cream on top of the first layer. Sprinkle on a 1/4 of of the crushed toffee candy bars.

++ Here’s another tip from that cake decorating course. 1. Start frosting by placing a good-sized amount of whipped cream in the center of the layer. 2. Make the whipped cream layer a little thicker when you come to the edge of the cake – almost like a rim.

Place your 2nd layer on top of first. Repeat – spreading on a layer of whipped cream and sprinkling 1/4 of the crushed candy bar for each remaining layer.

I love how this cake looks pretty darn impressive, yet is so easy to make. And it tastes as good as it looks. Enjoy!!

++ Recipe adapted from Taste of Home.

Quick and easy to prepare, ‘Rustic One Crust Apple Pie with Maple Whipped Cream’ features thin apple slices bathed in sugar, cinnamon and nutmeg, enveloped in a lovely, crunchy crust. Extra yummy with a big dollop of Maple Whipped Cream!

My first attempt, a few weeks ago, preparing this Rustic One Crust Pie yielded great results … BUT … I added too much sugar and butter, which overflowed the crust. The pie tasted wonderful, just ask my son! But the crust stuck to the parchment paper and I had a hard time getting the pie onto the serving plate. I wouldn’t want that to happen to you, so adjustments were made and ‘All is Well’. This time the pie slid right off the baking sheet!

I few of my friends saw photos of the ‘mistake’ pie on Facebook, and asked me to ‘bring some over’ or told me they were coming to my house for a piece. They weren’t fast enough. My son had eaten the last two pieces. My friend, Sue, hearing I was preparing another rustic apple pie today, told me I could NOT allow my son to eat the rest of the pie until she first got a piece. So I made her a promise. I won’t let my son have the last piece – I’ll eat it !! (Only kidding…. that would be really mean.)

INGREDIENTS Oven at 450 (F) Bake pie for 25 minutes…. until apples are tender

++ If you chose to add chopped nuts, wait until the pie has baked 15 minutes. Sprinkle on the nuts and bake the pie a further 10 minutes.

1 refrigerated pie crust ++ Take crust out of refrigerator about 15 minutes before.
4 cups thinly sliced peeled apples
4 tsp. cornstarch
2 tsp. cinnamon
1/3 cup granulated sugar
2 Tbs. brown sugar ++ Not ‘packed’ – just leveled off
1/8 tsp. nutmeg
1 Tbs. melted butter
some water in a glass – to wet the crust folded over the apples, before sprinkling on the sugar
1 tsp. granulated sugar – to be sprinkled on crust before baking
2 Tbs. chopped pecans or walnuts ++ I didn’t put any in the pie, but I think chopped nuts would be nice sprinkled on top of the Maple Whipped Cream!
2 cups whipping (heavy) cream
2 Tbs.REAL maple syrup

METHOD

Remove purchased refrigerated pie crust from refrigerator about 15 minutes before. ++ This helps the crust unroll easily. Peel and thinly slice 4 cups of apples – about 4 large.

In small bowl mix 4 tsp. cornstarch, 2 tsp. cinnamon, 1/3 cup granulated sugar, 2 Tbs. brown sugar and 1/8 tsp. nutmeg. In another small bowl melt (in microwave) 1 Tbs. butter. Pour sugar mixture into bowl containing melted butter – mix well with a fork & mix with 4 cups thinly sliced apples.

Place unrolled crust on an ungreased baking sheet – you don’t have to use parchment paper, but I prefer to. Spoon apples onto the center of the crust. Arrange apples so they’re 2″ from the edge of crust.

Bake at 450 (F) for 25 minutes – until apple slices are tender. Let pie rest a few minutes. Loosen with a spatula just to be sure the crust doesn’t stick. ++ It shouldn’t – now that I’ve adjusted the recipe. ; o )

++ If you wish to add 2 Tbs chopped pecans or walnuts to your rustic pie, do so after the pie has baked 15 minutes – then bake pie 10 minutes more.

Whip 2 cups whipping (heavy) cream until thick. Add 2 Tbs. REAL maple syrup. Beat just until maple syrup is combined with cream. Place a big dollop on each piece of Rustic One Crust Apple Pie, top with chopped pecans or walnuts and ENJOY!!!!

This little scarecrow made his first appearance November 2012. Click here for ‘Cecile’s Apple Pie Recipe’!

—-

—

++ Recipe adapted from ‘Pillsbury Apple Crostata’.

Tag: whipped cream

Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee

‘Butter Brickle Cake Frosted with Whipped Cream & Topped with Crushed Milk Chocolate Toffee’ was chosen by ‘Bernideen’s Tea Time’ as a special feature!!!